Egyptian Kebabs

Submitted by justcallmetoni

"As a big fan of yogurt based marinades for chicken (for example Chicken Tikka), this one immediately caught my eye. Unlike Tikka, you only marinate this one for 30-45 minutes so it doesn't require much planning ahead. I have not tried this one yet but wanted to make it public for the Zaar World Tour. Cooking time include time to marinate the chicken."

 

• Ready In: 50mins
• Ingredients: 14
• Serves: 4

ingredients

• 2 boneless skinless chicken breasts
• 3 tablespoons yogurt
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon turmeric
• 1⁄8 teaspoon dry mustard
• 1⁄2 teaspoon curry powder
• 1⁄8 teaspoon ground cardamom
• 1 teaspoon lemon juice
• 1 teaspoon white vinegar
• 1⁄2 small onion, cut in half and broken up into layers
• 4 small tomatoes, halved
• 8 bamboo skewers
• 1 lemon, cut in wedges
• parsley

directions

1. Cut chicken breasts into 1 inch cubes, 16 in total.
2. Combine the yogurt, salt, turmeric, mustard, curry powder, cardamon, lemon juice and vinegar in a non reactive bowl. Add chicken cubes and let sit in fridge 30-45 minutes.
3. Soak skewers in water.
4. Thread chicken, onions and tomatoes onto skewers alternating as follows: chicken-onion-chicken-onion-tomato- onion-chicken-onion-chicken-onion.
5. Grill or broil about 8-10 minutes, turning half way through cooking time.
6. Garnish with parsley and serve with lemon wedges for squeezing on top.

Reviews

[jpatel02004]

This was a really great recipe. I had to add a few more spices to give it an extra kick, but all in all, it's a solid and easy dish to make. It looks terrific once you open the lid and reveal the skewers. I'd recommend this recipe to those who want to cook for others and provide them with a visually appealing dish that also has a unique taste!

 

[deinemuse]

I am updating my review from 2007 since I still make this on occasion. I adore this recipe and have started to use quinoa as a starch to go with it. It comes out so yummy every time. Also, very low calorie for people wanting to diet.

 

[Lettuce Eat]

Well I guess I'm in the minority. Made this last night and was supremely disappointed. VERY bland and tomatoes a bad addition.

 

[Habibi]

I'm not sure about its authenticity, having lived in Egypt. But it is most certainly delicious!!! Thanks for posting!

 

[Sandi From CA]

Phenomenally easy dish with an excellent result. I used red onions, but otherwise followed the recipe exactly. Served with tzatziki, pitas and Smashed Sandis, we were in heaven. My gas oven is new to me, so I had to be careful while broiling, moving the rack down a notch after the kebabs began to cook too quickly. Still, we like a little charcoal on the edges like a barbecue would afford and I got it with this method. Thank you so much, Toni! UPDATE 01-10-08: I can't imagine why it took so long to make these again, but it won't happen again. ;o) I found that broiling them on a middle-to-low rack for 5 minutes on each side was perfect. This time I served it with Recipe #14159 and warmed mini pitas for a light dinner. YUMs were heard round the table!